Recipes › Bread & Pizza › BBQ Chicken Pizza Recipe

BBQ Chicken Pizza Recipe

Recipe by Pedro M. A. Neves

This wood-fired Italian-style pizza combines the smoky depth of barbecue sauce with tender chicken and caramelized onions, topped with mozzarella and fresh herbs. A modern fusion that honors traditional Neapolitan technique while embracing contemporary American flavors, this pizza delivers restaurant-quality results at home. Perfect for casual gatherings or weeknight dinners.

Ingredients

• 500g (1.1 lbs) pizza dough, store-bought or homemade
• 120ml (½ cup) BBQ sauce
• 250g (8.8 oz) boneless chicken breast
• 60ml (¼ cup) olive oil
• 150g (5.3 oz) whole milk mozzarella, torn into pieces
• 1 medium red onion
• 50g (1.8 oz) smoked gouda cheese, shredded
• 15g (½ oz) fresh cilantro
• 5ml (1 tsp) smoked paprika
• 3ml (½ tsp) garlic powder
• Salt and black pepper to taste
• 30g (1 oz) parmesan cheese, grated

Instructions

1. Season chicken breast with smoked paprika, garlic powder, salt, and pepper. Heat 30ml olive oil in a skillet over medium-high heat and cook chicken 6-7 minutes per side until internal temperature reaches 75°C (165°F). Let cool, then slice into 1cm (0.4 inch) strips.

2. Thinly slice the red onion into half-moons. Heat remaining 30ml olive oil in the same skillet over medium heat and cook onions 8-10 minutes, stirring occasionally, until softened and lightly caramelized.

3. Preheat oven to 260°C (500°F) or prepare wood-fired pizza oven to 290°C (550°F). If using a pizza stone, place it in the oven to heat for 15 minutes.

4. Dust a pizza peel or large cutting board with flour. Stretch pizza dough into a 30cm (12 inch) round, working gently from the center outward.

5. Brush the stretched dough lightly with 10ml (2 tsp) of olive oil. Place onto the preheated pizza stone or baking sheet.

6. Spread 90ml (6 tbsp) of BBQ sauce evenly across the oiled dough base, leaving a 1cm (0.4 inch) border for the crust.

7. Layer the cooked chicken slices evenly over the sauce. Distribute caramelized onions across the chicken.

8. Scatter torn mozzarella and shredded smoked gouda evenly over the chicken and onions. Sprinkle parmesan cheese on top.

9. Bake at 260°C (500°F) for 12-15 minutes (or 3-4 minutes in wood-fired oven at 290°C / 550°F) until crust is golden and cheese is melted with light brown spots.

10. Remove from oven and let cool 2 minutes. Drizzle with remaining 30ml BBQ sauce around the crust edges. Garnish with fresh cilantro and serve immediately.

Substitutions

• Replace chicken with grilled portobello mushrooms (250g sliced) for vegetarian option
• Use dairy-free mozzarella alternative for lactose-free preparation
• Substitute smoked gouda with aged cheddar for sharper flavor profile
• Replace BBQ sauce with sugar-free or spicy BBQ sauce for different taste profile

Tips

• For crispy crust, place pizza stone on the lowest oven rack and preheat for at least 15 minutes before baking
• Cook chicken breasts to exact temperature to avoid dryness; use meat thermometer for precision
• Caramelize onions fully for deeper sweetness that complements BBQ sauce—don't rush this step
• Work quickly when assembling pizza after removing dough from oven to prevent excessive heat loss

While pizza is quintessentially Italian, this BBQ chicken variation represents the modern pizzerias found throughout Italy that embrace international influences while maintaining traditional Neapolitan techniques. Contemporary Italian food culture celebrates creative fusion recipes that respect artisanal preparation methods.

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